An easy Beer and Cheese Soup Recipe that combines rich German beer and cheeses to make a rich, creamy soup! Think creamy fondue in the form of soup! This soup is perfect for a cool day or when you’re feeling indulgent!
Beer Cheese Soup
After spending years in Wisconsin there are several things that I learned and grew to love. The Green Bay Packers (of course!), beer brats (yum!!) and cheese. All kinds of cheese!
What do I love about this recipe? It combines all types of cheeses making a rich, decadent soup and when served in a bread bowl? Becomes a simple meal everyone loves!
- German beer – just a bottle! I recommend lager or a stout.
- Gruyere, gouda, sharp cheddar cheese and brie – this is the perfect combination of melty, smokey and tangy cheeses.
- onion, garlic – to built the base of the soup.
- Chicken stock – though you can use vegetable stock, I prefer the flavor when using chicken stock.
- Milk – though you can use cream, this soup is plenty rich just when using milk.
- Worcestershire sauce, tabasco sauce and nutmeg – the perfect combination of flavors.
- butter and olive oil – to sauté the vegetables .
- flour – for thickening the soup.
- salt and pepper to taste
Frequently Asked Questions
Where did Beer Cheese Soup originate?
You know, it’s a little muddy! Though this is a Wisconsin staple, Beer and Cheese Soup is a German classic. But the next thing I read is that it originated in Kentucky so 🤷🏻♀️I just know it’s delicious!
What cheeses are best for this soup?
I use a combination of cheese in this soup. Gruyere, gouda, sharp cheddar cheese and brie. Different cheeses has a different flavors and characters.
Gouda is a great melting cheese and helps make the soup ultra creamy. Gruyere is sweet and slightly nutty. As cheddar ages it goes from tangy to a deep rich flavor, that’s why I recommend sharp cheddar. Brie is earthy and buttery.
I recommend you make the recipe first time as written. After that substitute the cheese you prefer and customize!
Can you freeze beer cheese soup?
Yes, this recipe freezes well and will last up to three months well sealed in the freezer. To reheat allow to unthaw in the refrigerator and slowly reheat on the stovetop.
What is the best cheese for melting in soup?
Most soft cheeses melt well. Martha Stewart has a list of great melty cheese with ooey-gooey goodness!
Why is my cheese soup grainy?
Any cheese soup, even broccoli cheese soup will get grainy if it comes to a boil. The excess heat causes the fat to separate and seize turning the texture to gritty or grainy.
Basically the mixture has curdled. This can happen with any type of cheese soup.
Can I fix curdled soup?
It’s really hard to “fix it” once it has curdled. But the good news is, it is still safe to eat – the texture may not be palatable.
Step by step directions:
- Melt the butter in a large pot over medium heat then add the olive oil & chopped onions sauté.
- Mince the garlic and shred and prepare the cheeses.
- When the onions are soft, add the garlic and cook for about a minute. Then add in the flour.
- Cook and stir the flour for about two minutes, it will cook thru and turn slightly golden. Then add in the beer and whisk. Add the veggie stock continuing to whisk. The mixture will be creamy and quite thick. Add the seasoning and whisk in the milk. Slowly add a handful of cheese at a time, stirring well to combine – you’ll have a rich creamy, cheesy fabulous soup!
Some of my favorite cheesy soup recipes!
Cheesy soups are rich and flavorful and my weakness! Broccoli Cheese Soup has always been a family favorite – here are a few more!
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- extra large bamboo cutting board – perfect for cutting veggies!
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Beer and Cheese Soup Recipe
Beer and Cheese Soup
- 1 12 oz bottle beer recommend lager or a stout
- 2 cups gruyere shredded
- 2 cups goud shredded
- 2 cups sharp cheddar cheese shredded
- 1 cup brie cheese remove rind and cube
- 1 onion peeled and diced
- 1 clove garlic finely minced
- 1 cup chicken stock
- 1 cup milk
- 1 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 1/4 tsp freshly grated nutmeg
- 2 tbsp butter
- 2 tbsp olive oil
- 3 tbsp flour
- salt and pepper to taste
- In a large heavy bottom pot melt the butter over medium heat. When melted, add the olive oil and chopped onions. Saute for about 5 minutes until they just begin to get soft.
- While the onions are cooking, mince the garlic. Shred and prepare all of the cheeses.
- After 5 minutes of cooking the onions, add the minced garlic and cook for about a minute. Then add in the flour. Cook and stir the flour for about two minutes, it will cook thru and turn slightly gold in color.
- Next add in the beer and vegetable stock – stir and cook to combine, the mixture will be creamy and quite thick. Add the Worcestershire and tabasco sauce and about 1/2 teaspoon of salt & pepper.
- Reduce the heat to medium low and add the milk. Then add the cheese a handful at a time. Whisk to combine between each addition will ensure the soup will be smooth and silky.
- Finishing with a bit of nutmeg over the top and a pinch of paprika or sprinkling of minced parsley if desired.
Tips to make Beer and Cheese Soup
- Do not bring the soup to a boil as it will curdle.
- Add the cheese one handful at a time, whisking to combine between each addition. so the soup will be smooth and silky.
- To reheat frozen soup, allow it to unthaw in the refrigerator and slowly reheat on the stovetop. Do not bring to a boil or the soup could curdle.